Mulberry & Star Aniseed Baked Sweet Ricotta Cheese (Sicilian baked cheesecake)

Here in Sicily, it is the season of mulberries. They are juicy and sweet black berries which grows on big trees in the Sicilian countryside.

I believe that the star aniseed goes really well with the mulberry, and I added the spice to give some extra scent and flavor.

The absence of wheat and flour make it suitable for people who cannot take gluten.

It is a very moist cake with a very delicate flavor and texture.

I hope you will enjoy it 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time5 Minutes
  • Cooking time1 Hour
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian
  • SeasonalitySpring, Summer


500 g fresh Sicilian ricotta cheese
125 g muscovado sugar
100 g mulberries
2 egg
1/2 teaspoon ground star aniseed


– put all the ingredients into a large bowl;

– blend everything together till you get a smooth cream;

– pour the cake mixture onto a greased baking tray of 22 cm diameter;

– bake at 170 degrees for about 60 minutes;

– allow the cheesecake to cool down completely before removing form its baking tray;

– refrigerate and serve cold

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